ArticleFoods (Basel, Switzerland)2023
The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed, 10 citations in OpenAlex.
- Antioxidant Capacity, Volatile Profile, and Physical Properties Changes of Kohlrabi Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process.Molecules (Basel, Switzerland) · 2025Article
- Bio-Compounds, Antioxidant Activity, and Phenolic Content of Broccoli After Impregnation with Beetroot Juice.Molecules (Basel, Switzerland) · 2025Article
- Physical Properties and Volatile Profile Changes of Cauliflower Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process.Molecules (Basel, Switzerland) · 2025Article
- Dietary habit and risk of rheumatoid arthritis: a mendelian randomization study identifying protective and risk factors.European journal of nutrition · 2024Article
- The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process.Molecules (Basel, Switzerland) · 2024Article
- Effect of Different Drying Methods on the Quality ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(
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Registered trials
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